Saturday, March 5, 2011

Oscar Sunday was last week and I opted to bake my contribution to the party. I knew I wanted to do cupcakes but what to do what to do!

Enter the Magnolia Bakery Cookbook that has been on my shelves for years and never used. The decision. Lemon Cupcakes and Chocolate cupcakes. I thought I was going to do cream cheese frosting on both but it just didn't taste right on the lemon so I whooped up the lemon with a lemon curd filling (from the book) and a lemon buttercream frosting.

The lemon curd was to die for so that is the recipe I am going to post. To fill cupcakes I used some weird tool in my kitchen that was for juicing lemons. I think there is a tool made specifically for this task so I might have to buy one because the idea of filled cupcakes is a winner in my book.

Lemon Curd6 egg yolks at room temp1 1/2 Tbsp grate lemon zest1/2 c. lemon juice (freshly squeezed of course)1/4 tsp lemon extract (this really added a nice balance)3/4 c. sugarcook all of that for about 20 minutes (stirring constantly) over medium heat. It will get thick and bubbly (you'll think it is thick enough earlier but just keep going for about 20 minutes). Remove from heat and add 1 c. of cold butter cut in small pieces one piece at a time and stir until each piece is incorporated.

Place in a heat proof container and chill until firm (the recipe calls for overnight, but I only had a couple of hours)

I made about a dozen cupcakes and I only needed about half of the mixture to fill them. The rest was consumed on toast, biscuits, pancakes..you name it!

You can follow me on Twitter as well - @offthecuff76
Just a girl trying to live the modern American Dream. To open a store and control her own destiny. My store's goal will be to create a community of people who bake, Craft Bakers. Anyone who bakes and loves the art of baking is a craft baker. I am a craft baker who is passionate about sharing my dream, journey and some recipes along the way.